Curried Yam And Mango Over Basmati Rice Recipes

Steps:

• Put the onions, garlic, chili, ginger, tomatoes, coconut milk, lamb juice, lamb and spices in a large pot that can later be covered over medium-high heat.
• Bring the mixture just to a boil; cover, reduce the heat and simmer, stirring occasionally until the onions are very tender, about 30 minutes.
• Stir in the cashews, then uncover and simmer steadily until reduced to desired consistency. Serve over rice, garnished with cilantro.

Steps:

• In a large stock pot, melt the butter or ghee and the peanut oil over medium heat and saute the onion slices until softened.
• Stir in the curry powder, fresh ginger, coriander, and red pepper just until absorbed.
• Add the stock, bring to a boil. Next add the yams and mango, reduce the heat and simmer covered for about 30 minutes or until yams are fork tender. Add the salt and taste to adjust seasoning if necessary.
• With immersion blender puree half or all of the soup to desired consistency. (You could also transfer the soup and puree the soup in batches using a blender.).
• Garnish with chopped cilantro leaves.

Steps:

• While the rice is cooking, in a large saute pan, melt the butter or ghee and the peanut oil over medium heat and brown the yams until golden on all sides, about 10-12 minutes and until fork tender.
• Next add the onions and brown until softened. Add the curry powder, fresh ginger, coriander, red pepper, and mango; stirring well to coat. Heat through. Season with salt to taste.
• Arrange the rice on a large serving platter and top with the yam/mango mixture.
• Garnish with chopped cilantro leaves.
• Cooking time does not include cooking the rice.

Steps:

• Heat oil in a large deep skillet. Saute' first six ingredients until tender.
• Add peas, broth, and coconut milk, reserving a bit of the broth to mix with the cornstarch; add to low-simmering vegetables and stir until medium-thick.
• Add curry powder, salt, pepper, and grapes. Simmer another two or three minutes.
• Serve over basmati rice, and provide bowls of optional toppings: shaved coconut, grated sharp cheese, chopped cashews or peanuts, chopped green onions, chutney.

Steps:

• In a bowl, combine mangoes, shallots, green chiles, ginger, garlic, vinegar, and salt and mix well. Set aside for 2 hours.
• In a large saucepan, combine mango mixture and coconut milk and bring to a boil. Reduce heat and simmer for 5 minutes, or until mangoes are softened.
• Have a splash guard and measured spices nearby. Heat oil in a small frying pan over medium-high heat until nearly smoking. Immediately reduce heat to medium. (You can test the heat of the oil by dropping in a couple of seeds. The oil is at the correct temperature when the seeds crackle, but do not burn.) Add mustard seeds and temper for a few seconds, until they stop popping. (Cover with the splash guard, if needed.) Add red chiles and curry leaves and cook for 15-20 seconds. Add the tempered spice mixture to the saucepan and stir to combine.
• Garnish with fried onions (if using). Serve with rice.
• Cooks' Note
• Tempering is a traditional method of extracting optimal flavor from Indian spices, and it is a skill learned with practice! Reducing the heat a little before adding the spices prevents the spices from burning and adding a bitterness to your dish. If they do burn, simply start again with fresh spices.

Steps:

• For the rice:.
• Rinse 1 1/2 cups basmati rice in cold water until the rinsing water is no longer cloudy.
• Add 1 tbsp butter to a skillet over medium heat.
• Add rice to skillet and toast in butter for a minute or two until fragrant.
• Add 1/2 tsp salt and 3/4 tsp turmeric and mix into rice.
• Next add 3 cups of water and cover.
• Bring to a slight boil then reduce heat to low and simmer for about 10-12 minutes.
• Remove from heat and let sit a minute or two.
• Fluff rice with fork, and keep covered until ready to serve.
• For the curry:.
• Saute onion and garlic over medium heat until softened and slighty browned.
• Add chili powder or chilli if using and cook for another minute or so.
• Next add the cumin, curry powder and corriander into the onions and garlic and cook for another minute or until fragrant.
• Add chickpeas and reserved liquid, stir to coat evenly with all the spices.
• Next add the lemon juice and tomato paste, cook on medium heat for about 5 more minutes until all is heated through.
• If pan seems try, please add a little water, 1/4 cup at a time.
• Place about 1/3 of the chickpea mixture into a blender and blend for about 20 seconds (here as well, please feel free to add a little water if mixture is too thick to blend).
• Add blended chickpeas back to the pan and cook for another 5 or so minutes.
• Finally, add the 2 tsp of peanut butter, until melted into the curry.
• Stir in 1/2 of the cilantro leaves.
• Season with salt and pepper to taste.
• Serve over the basmati rice and top with remaining cilantro leaves.

Steps:

• Heat medium 3-quart pot over medium-high heat with oil. Add minced garlic. Cook for 2 minutes. Don't burn garlic. Lightly brown.
• Add rice. Constantly toss and stir to coat rice with garlic and oil and lightly toast rice.
• Add chicken stock, curry powder and bring to a boil. Reduce heat and cover on simmer til rice has absorbed liquid (about 20 minutes).
• During last 5 minutes of cooking rice, remove lid, add butter, rosemary and parsley. Stir. Recover.
• If liquid is absorbed, reduce heat to low and keep warm. If rice appears dry, add small amount of olive oil. I recommend doing this anyway, as the Extra Virgin Olive Oil adds wonderful flavor.
• Just before serving, add lemon zest to pot and toss to combine all ingredients. Salt and pepper to taste.